We got lucky this week. For a short string of days, it was the perfect Autumnal weather- warm, breezy, and lots of sunshine to highlight the gorgeous colors. The temperature change was a welcoming invitation outside to my deck, where I could sit in the sun, watch leaves fall, and hear squirrels scattering above in the trees.

And it was either this ”Indian Summer”-style weather or my latest read, Mediterranean Harvest, that caused me to crave an Italian-style iced coffee beverage. Allow me to share this comment from Mediterranean Harvest author Martha Rose Shulman:

“Il Frantoio is a sumptuous azienda agrituristica, or bed-and-breakfast, in Puglia, near the village of Ostuni. When you are sitting in the beautiful courtyard on a hot summer midmorning or afternoon, you might ask for an iced coffee, or caffe freddo. “Would you like one of our special caffe freddos?” you will be asked, and of course you will say yes. What comes is a short glass of sweet, almond-scented coffee with a froth on the top. The staff at Il Frantoio guards the recipe, but I think I’ve figured it out.”

Naturally, I wanted to be right there drinking one, after reading that. But lucky for us, she includes her recipe! It is very easy to make, delicious, and beautiful in glasses. My favorite part is the froth layer that collects on the top. Contrasted with the dark espresso, it reminds me of a Guinness beer.

You can get fresh espresso at your local coffeehouse, or you can make your own for this recipe. It’s actually quite simple to make espresso. If you are someone who enjoys making your own coffee drinks and drink it regularly, I highly recommend the Bialetti Stovetop Espresso Maker. These espresso makers are made it Italy, and supposedly nearly every household in Italy has one of these in its kitchen. They slightly resemble a small tea kettle. The bottom half is filled with water, while espresso ground coffee beans are placed in a small chamber. Place the Bialetti on your stove over medium heat, and voila! Espresso (actually really really strong coffee) flows into the top portion. Not only can you use them for sipping espresso or making lattes, but it’s great having access to fresh espresso for cocktails and dessert recipes (like Tiramisu) without running out to buy some.

Ok enough about espresso. On to the recipe.

Il Frantoio’s “Special Caffe Freddo” (Mediterranean Harvest by Martha Rose Shulman)

• 3/4 cup strong brewed espresso
• 1 tablespoon brown sugar
• 1 tablespoon almond syrup (orgeat)
• 1/8 teaspoon almond extract
• 1/2 cup cold water
• Milk (to taste)
• Ice cubes (optional)

Make the espresso, and while it is still hot, add the sugar, almond syrup, and almond extract. Stir until the sugar has dissolved. Add the cold water. Transfer to a jar, cover, and refrigerate until very cold (If placed in a shallow dish in the freezer, it will cool down much more quickly. Make sure you remember to check it though, so it doesn’t freeze).

Just before serving, add milk to taste. Transfer to a blender (or use a hand-held blender) and blend until frothy. Fill short tumblers with ice cubes if desired (not necessary if the coffee is good and cold). Pour in the coffee and serve.

Yield: Makes 1 1/4 cups, serving 3